Carrot Noodle Pad Thai

Pad Thai is one of my guilty pleasures. The slightly sweet noodles, the crunchy bean sprouts – I could go on and on about why I love Pad Thai. My one complaint? It’s packed full of refined sugar, and there’s often little to no vegetables in it, so it’s really not the healthiest dish.

I’ve been wanting to make a lighter version of Pad Thai that I could eat on the regular (and when I’m avoiding grains), so after stumbling upon these carrot noodle spirals at Trader Joes the other day, I came up with this recipe for an all veggie Pad Thai.

This recipe is great because it’s packed full of a rainbow of veggies, tastes great hot or cold, and is fairly simple to make. It’s also vegan, paleo, AIP friendly (just eliminate the bell peppers and green onions), AND Whole30 compliant, which is a tough thing to find. If you can’t have nuts, I think tahini or sun butter would also taste really nice as an alternative to the almond butter in the sauce.

Carrot Noodle Pad Thai

Packed full of veggies and fresh herbs, this dish is perfect for summertime, or when you’re wanting a healthier alternative to a favorite dish. 
Cuisine: Thai
Servings: 2


  • 1 package carrot noodle spirals (Trader Joes)
  • 1/2 red bell pepper
  • 1 small zucchini
  • 1/2 cup purple cabbage
  • 1 cup broccolini
  • 1 cup mung bean sprouts
  • 1 small handful basil
  • 1 small handful cilantro
  • 1 stalk green onion
  • 1/4 cup cashew pieces, for topping

Pad Thai Sauce

  • 1 tbsp creamy almond butter
  • 1/4 cup coconut aminos
  • juice from 1/4 lime
  • 1 inch knob ginger, peeled and minced


  • First, prepare your vegetables. Thinly slice red bell pepper and purple cabbage, cut broccolini into 1 inch pieces, and zucchini into 1/2 inch half moon shapes. Roughly chop your cilantro, basil, and green onion and set aside in a small bowl. 
  • Cook carrot noodles according to package instructions, and set aside. While carrot noodles are cooking, this is a good time to prepare your sauce. Whisk together 1 tbsp almond butter, 1/4 cup coconut aminos, the juice from 1/4 of a lime, and your minced ginger. 
  • Using a large, nonstick skillet, melt 1 tsp coconut oil over medium heat. Throw in your prepared veggies (bell pepper, zucchini, broccolini, and cabbage) and sauté until an al denté texture – cooked but with a firm bite still. Now add back in your carrot noodles and pour in about 2/3 of the sauce and stir to combine everything. Add bean sprouts and herbs, stir well, and let simmer for a couple minutes to absorb some of the sauce. 
  • Plate and top with cashew pieces. You may use the extra sauce on top, or it will keep well in the fridge for about 5 days to be used as a marinade. 

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